Olive Pasta

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Forgot to go to the grocery? Here’s a quick pasta you can make right off the pantry shelf. HARRY

6 ounces capelinni or linguine
1/4 teaspoon salt
3 tablespoons olive oil
1/2 cup pitted black olives
2 teaspoons minced fresh parsley
Grated Romano cheese

Cook the pasta in salted, boiling water until al dente. Drain and toss with the olive oil and olives. Sprinkle with parsley and cheese.
Makes 2 servings.

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One Response to Olive Pasta

  1. lakshmi says:

    i love such pasta recipes – not a fan of olives but this should work with other highly flavoured vegetables as well.

    Almost any vegetable would be great. Sautéed asparagus makes a wonderfully flavored simple pasta. Corn, tomatoes, broccoli … if you use frozen vegetables, it’s even simpler.

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